Banitsa pita
I've already written that I wasn't very impressed by the Black Sea in Bulgaria this summer, but I've become particularly fond of Bulgarian cuisine. I've already made pasta with eggplant and pie with plums using recipes from a Bulgarian cooking magazine. The turn came to banitsa, a Bulgarian pastry made of dough and filling based on bryndza or salted cottage cheese. Like any national dish, it has a lot of variations and each hostess prepares it in her own way. In my version, the filling consists of bryndza and cottage cheese, so, I think, it turns out tastier. You can take either just cottage cheese or just cheese. You can make the dough yourself or take ready-made puff pastry without yeast, but the fastest variant will turn out with pita bread. I have already tested pita in baking, when I cooked rolls with cottage cheese, it turned out great. Therefore, you can not complicate the task, and take ready-made pita bread - it will turn out definitely delicious, juicy and hearty. For lovers of unsweetened cheesy pastries, I advise you!
Composition:
- pita - 300 gr. (3 sheets)
- butter - 100 gr.
- cottage cheese (grainy, not pasty, from 9% - 270 gr.
- bryndza - 270 gr.
- eggs - 2 pcs.
filling:
- sour cream - 250 gr.
- eggs - 3 pcs.
- salt - a pinch
Preparation of lavash banitsa:
In a bowl, gently crumble the bryndza and mix it with the cottage cheese. Add the eggs and mix well, but do not bring the mass to homogeneity - the remaining pieces will be appropriate in the finished dish.
Add the eggs and mix well, but do not bring the mass to homogeneity - the remaining pieces will be appropriate in the finished dish.
In a whitened bowl, whisk together the sour cream, eggs, and a large pinch of salt.
Melt the butter in the microwave and cool slightly.
Unroll the pita sheet, brush with butter (about a quarter of the butter will be gone).
Spread one third of the cheese and cottage cheese filling on the pita sheet.
Gently wrap the pita into a roll.
Do the same with the remaining 2 sheets of pita.
Grease the mold with butter. I used a skillet with a diameter of 24-26 cm.
Spiralize the ready rolls tightly into the mold.
Brush the rolls on top with the remaining butter.
Pour the filling over the top of the rolls.
Place the mold in a preheated oven at 200 degrees and bake for about 20-30 minutes - the top of the pie will brown and the filling will fully set.
Cool the finished pie slightly to allow the filling to set completely and serve.
Serve.
Banitsa is delicious both warm and cold.
Bon appetit!"
